New Course in Environmental Science
New Course in Environmental Science EVSC 2559
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This 1 page Class Notes was uploaded by Domingo Cruickshank on Monday September 21, 2015. The Class Notes belongs to EVSC 2559 at University of Virginia taught by Thomas Smith in Fall. Since its upload, it has received 51 views. For similar materials see /class/209784/evsc-2559-university-of-virginia in Environmental Science at University of Virginia.
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Date Created: 09/21/15
EVSC 2559 Plants People and Culture Outline with Key Terms and Concepts for Lecture 18 Alcoholic Beverages II and Sugar 0 Process of distillation 0 Differences in the production of the following distilled plant products 0 Brandy and forti ed wines o Whiskey I Scotch I Sour mash o Bourbon 0 Tennessee Whiskey o Gin o Vodka o Tequila I blue agave o Rum 0 Sugar cane 0 Type of plant C4 perennial grass believed to have been selected from wild species 0 Place of origin New Guinea 0 Processing Can be pressed for the liquid or chewed on Very labor intensive crop In uenced slavery I Typically burn the dried leaves when harvest by hand Mechanically burning is no needed I Stems are harvested when sucrose content in the stems is 1220 I Cane must be processed within two days of harvesting I At the mill the fresh stems are def into a mechanical crusher Crushing may be repeated several times water is added to the sap which is boiled Purified syrup is concentrated to a stage called massecuite a mixture of brown sugar crystals and liquid molasses which are then separated White sugar is made from the brown crystals by redissolving chemically bleaching to remove all iron and protein 0 Sugar beetsunrelated to sugar cane 0 Type of plant biennial plant but harvested at the end of the first year when the sucrose content is the greatest 0 Place of origin native to Mediterranean region
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